Description
These soft, flexible sourdough discard tortillas are the perfect way to use up extra discard while making something truly delicious. They’re quick to prepare, require just a few pantry staples, and can be used for tacos, wraps, quesadillas, or even dipping into your favourite sauces. With a mild tangy flavour from the discard and a tender, pliable texture, they’re a go-to staple for easy meals!
Ingredients
Scale
- 171g all-purpose flour
- 19g whole wheat flour
- 95g sourdough discard
- 38g olive oil
- 72g water
- 4g salt
Instructions
-
Mix the Dough
- In a mixing bowl (or stand mixer with a dough hook), combine sourdough discard, all-purpose flour, whole wheat flour, water, olive oil, and salt.
- Knead for 4-6 minutes in a stand mixer or 8-10 minutes by hand until a soft, non-sticky dough forms.
- If the dough is too dry, add a teaspoon of water at a time. If too wet, sprinkle in a little extra flour.
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Rest the Dough
- Place the dough in a lightly oiled bowl and cover with a damp towel.
- Let it rest at room temperature for 30 minutes to relax the gluten. (For deeper flavor, refrigerate for up to 24 hours and bring to room temp before rolling.)
-
Divide & Roll
- Divide the dough into 8 equal pieces (about 50g each).
- Roll each piece into a smooth ball, then flatten into 7-inch circles (about ⅛-inch thick) on a lightly floured surface.
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Cook the Tortillas
- Heat a dry cast iron skillet or nonstick pan over medium-high heat.
- Cook each tortilla for 30-45 seconds per side, until bubbles form and light brown spots appear.
- Stack cooked tortillas in a clean kitchen towel to keep them soft and warm.
Notes
- Storage: Keep at room temp for 24 hours, refrigerate for 3-4 days, or freeze for up to 3 months (with parchment between tortillas).
- Reheating: Warm in a dry pan for 15-20 seconds per side, wrap in foil and heat in a 300°F (150°C) oven for 10 minutes, or microwave stacked with a damp towel in 15-second bursts.
- Customization: Swap olive oil for melted butter or lard for a richer texture, or add spices and herbs for flavored tortillas.
- Prep Time: 40 minutes (includes resting)
- Cook Time: 10 Minutes
- Category: Bread, Flatbread
- Method: Stovetop
- Cuisine: Mexican, Sourdough